OENOLOGY 7019WT - Sensory Studies

This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students.

This course provides a scientifically based introduction to sensory evaluation and its relationship to the winemaking process, and promotes the development of technically accurate wine assessment skills. The physiology of taste receptors, olfaction and the structure of oral mucosa are examined. Recent advances in knowledge, including the function of signal transduction molecules and protein structure are used to explain current models of flavour, astringency and taste perception. Basic flavour chemistry of grapes and wine is introduced. An introduction to sensory measurement theory, psychophysics, aroma and taste interactions, threshold measurement, and the psychological and physiological factors affecting perception is presented. The concept of adaptation and its application to the sensory evaluation of wines, and elements of good sensory practice including data collection and statistical analysis are described. The practical program will be used to develop basic skills in sensory assessment of wines leading to the interpretation of wine characteristics in terms of wine style and quality. This is achieved by a progressive development of sensory skills, using model solutions to depict basic tastes and their interaction, followed by a detailed examination of white and red table, fortified and sparkling wines.